Month: November 2013

I don’t know about you guys, but Thanksgiving day is one of my favorite holidays, filled with so many amazing family traditions. This Thanksgiving is extra special though, as I celebrated my first major holiday as a plant-based eater. My lovely mother and I have done our research and were well-equipped for alternatives to the traditional thanksgiving dishes. Although she isn’t vegan, she is always looking for healthier alternatives, so it works out well.

First tradition on the list: eating a delicious, traditional Thanksgiving breakfast, usually consisting of a specialty recipe of some sort, while watching the Macy’s Thanksgiving Day Parade and sipping on some apple cider. This year, my mom and I decided to make Pumpkin Walnut Pancakes, inspired by PreventionRD’s Vanilla Pumpkin Pancakes.

Pumpkin Walnut Pancakes

This makes a lot of pancake. Just warning you. #leftoverbatterfordays

Ingredients:

2 3/4 cup whole wheat flour

1 tsp salt

2 tbsp baking powder

3 tbsp sugar (we used the all natural

2 cups pumpkin puree

2 eggs (flax meal & water vegan sub)

4 tsp vanilla extract

2 1/2 cups nonfat or non-dairy milk

1 tbsp pumpkin pie spice

3/4 walnuts, chopped (my last minute genius deicison!)

We served the pancakes with almond butter & cinnamon, alongside some honeycrisp apples. A fabulous combo.

Of course my mom also whipped up her traditional coffee cake for my brother and dad. The pumpkin pancakes were plenty for me though.

We then continued watching the Macy’s Thanksgiving Day Parade until noon, aka until Santa came rolling in to kick off the season.

Afterward, we gave Hudson a much needed Thanksgiving bath and blow-dry. He secretly enjoyed it.

We usually have all of my dad’s side of the family over to our house for the holiday, from all across the East coast, but this year it was just us four, and a few family friends for dessert. Simple.

At around 3 o’clock…

This girl ate:

This year, I decided that I love my school’s mascot too much to eat it. 😉 Go Hokies!

Mommy’s Garlic Mashed Potatoes

Ingredients:

2 1/2 yukon gold potatoes

3 tb fresh garlic, minced (for garlic lovers!)

1/2 cup almond milk

1/2 stick butter (vegan margarine)

pinch of salt

Instructions:

Peel potatoes.

Boil potatoes in water, adding in garlic as they boil.

When a fork is able to stick into them, whip potatoes with electric mixer, while adding in almond milk, butter (vegan margarine), salt and pepper to your preferred consistency.

Serve.

Mommy’s Garlic Broccoli

Ingredients:

4 heads of broccoli

Fresh garlic, chopped

Olive oil

Instructions:

Steam broccoli to liking.

Sautee chopped garlic in olive oil.

Once broccoli is steamed, place in serving dish and drizzle the sauteed garlic olive oil over the broccoli evenly.

This recipe had to be altered, as we didn’t find it as satisfying as we had hoped. So after neatly squirting pumpkin and chocolate into the cupcake pan and letting each layer freeze, we took them out and lined them all up in a rectangular pan, reconstructing the dessert into one big piece, and added chopped almonds and a slight bit of Xyla sugar. When it was time for dessert, we cut them into squares and served. This is what recipe experimenting is all about. Just keepin’ it real for my readers!

Ingredients:

Pumpkin layer=

1 cup pumpkin puree

5 medjool dates, pitted

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/8 tsp cloves

pinch of salt

1/2 cup coconut oil, melted

Chocolate layer=

1 large banana, very ripe

3 medjool dates, pitted

6 tbsp cocoa powder

1/2 tsp coffee, finely ground

1/2 tsp cinnamon

1 tsp vanilla

pinch of salt

1/2 cup coconut oil, melted

Instructions:

Lightly spray a mini muffin pan and set aside.

In a food processor combine all the ingredients for the pumpkin layer other than the coconut oil. Blend until very smooth. With motor running, slowly add coconut oil. Process until combined.

Fill a piping bag or ziplock bag with the pumpkin fudge and pipe it into the mini muffin tins, filling up half way. Place in freezer while mixing the chocolate fudge.

Prepare choocolate layer in the same way you prepared the pumpkin. Note: the coffee in the recipe does not add a coffee flavor, it just makes the chocolate darker and richer. Pipe the chocolate on top of the chilled pumpkin layer, filling to the top. Return to freezer for 1 hour or until hard.

When ready to remove, run a sharp knife around the edge. Using the knife as a lever, pop the fudge out from the bottom. Let thaw 15-20 minutes before eating. Store in refrigerator for 5 days or freezer for up to a month.

Reconstruction: BUT then we redid this and layered a rectangular pan with crushed almonds, Xyla sugar and smushed all of the treats together. Then, covered the entire top with crushed almonds and a slight sprinkle of Xyla sugar.

After all is said and done, I am so thankful for sooooo many things, but most importantly, my family: my mom, my dad, my little brother and my Hudson pup. They are each such a blessing to have in my life. They’ve made me who I am today and I can’t thank them enough for the amazing support system that they are.

I’m also incredibly thankful for my health, because where would I be without it?

And you guys, my blog readers! You guys keep me blogging and producing long, detailed posts like this one.

I hope you all had an enjoyable, happy and healthy Thanksgiving. I know I did.

Thanksgiving break has been going so amazingly thus far. I’m so grateful to have a full 10 days home. It’s been the perfect balance of relaxing and productive.

On Tuesday, my mom and I literally made an entire day of cooking up plant-based concoctions, and plenty of them. A vegan chef’s dream of a day.

One of my favorite sweet recipes we tried was Lemon Ginger Cashew Balls, snagged from Robot Heart Recipes. I found them to be the perfect combination of sweet, tangy and refreshing.

Lemon Ginger Cashew Balls

(This recipe yields 10 balls, so we doubled it)

Ingredients:

1 cup cashews

10 medjool dates (soaked for about 30 min prior)

1/2 teaspoon powdered ginger

2 teaspoons lemon zest

2 tablespoons lemon juice

pinch of salt

Instructions:

In a food processor, grind the cashews. Transfer the cashews into a bowl.

Combine the remaining ingredients in your food processor and process until the dates are in very small pieces.

Add the cashew back into the mix and pulse until combined. Roll the mixture into 10 balls.

Refrigerate. Eat.

These delicious balls were relatively simple to make, aside from the lemon zesting. It was my first time zesting a lemon and boy, did it use a little finger stamina. The smell and taste from the zesting were well worth it though. How I love lemons and lemony things!

Next on the list were balls of the savory sort, Lemon Pesto Lentil “Meatballs,” from Sprouted Kitchen. We actually had these little guys for dinner tonight, atop some fresh spinach. De-lic-ious.

I think it’s safe to say these balls required a little hands on action.

For the pesto sauce, put the garlic, nuts, lemon zest and juice and salt in a food processor or blender and run until smooth.

Add in the basil leaves and olive oil until you get a smooth, sauce-like consistency. Add water, oil or lemon juice to thin as desired.

Stir in parmesan (I omitted) and set aside. The sauce will stay fresh in the fridge for about 1 week.

Preheat oven to 400 degrees. Roll lentil mix into 1 inch balls between your palms. They should hold together fairly well. If they seem pretty wet and are falling apart, stir in another 1 tbsp of breadcrumbs until ball will stay together.

Line a baking sheet with parchment paper and line the balls up on the baking sheet (they don’t need much space, as they won’t spread). If you like a bit more a crust, brush the balls with olive oil (I did!).

Bake on the middle rack of the oven for 15-20 minutes until the tops are golden brown, gently turning the balls over halfway through baking. Remove to cool slightly.

*I recommend serving these with your favorite grain, pasta, bed of greens or simply on their own with a nice drizzle of the decadent pesto sauce.

One of the best things about making all these yummy foods at home is that we never fail to make double or triple batches and I get to take some back to school with me! Yay for showing off my cool, yummy vegan food to my roomies and friends in Blacksburg!

Well I’m off to do more prepping for tomorrow’s food-filled festivities! The recipes never seem to end, but let’s be honest, I don’t mind at all. That just means more to blog about and share with you guys, right?!

I don’t know about you, but I’m stoked for Thanksgiving day tomorrow. So many fun traditions, so many delicious eats and even some new recipes for my house for this year! Don’t worry, I’ll be filling you in on it all, so be expecting a Thanksgiving post soon!

Before I go, I’ll leave you with this. I think the caption says it all. Gotta love snapchat.

I’m honored to have been awarded the Sunshine Blogger Award by the inspiring Elyse, actually one of the first bloggers I met that opened my eyes to veganism, at Lizzie Fit! I usually don’t do posts like this, but what the heck?

The rules for Sunshine Award are:

1 Visit and thank the blogger who nominated you.
2 Acknowledge that blogger on your blog and link back.
3 Answer the same 10 questions given.
4 Nominate up to 10 blogs for the award, a link to their blogs in your post, and notify them on their blogs.
5 Copy and paste the award on your blog somewhere.

Sunshine Q&A:

1. Where would you most like to travel to?

I would LOVE to travel to Spain, but really Europe is general, as I have yet to cross the Atlantic Ocean. I also have a Spanish minor, so being able to put my Spanish to use would be pretty nifty. Luckily, I actually have plans to study abroad in Barcelona for 6 weeks this summer. That will probably do the trick.

2. Do you have a sweet tooth?

Um YES. I try my very best to limit my sweet intake and take care of that craving with naturally sweet foods, like fruit or nut butters. A little dark chocolate is okay every once in a while too ;). It’s crazy how you can train your sweet tooth to be satisfied by natural, good-for-you foods.

3. What motivates you to keep blogging?

My motivation lies in my passion for health and my desire to spread it. I just want everyone to realize the importance of health and how easy and how good it feels to live life leading it. Health is too often overlooked and that needs to change, or our world will have some serious consequences. Happy and healthy going hand in hand is no myth.

I also love getting feedback from fellow bloggers, friends and family that read my blog. That always makes my day and makes me want to fire up that next blog post!

4. Who is your favorite comedian?

I can’t say I follow too many comedians, but I do love Kevin Hart. My brother Kyle is pretty funny too.

5. What is your favorite outdoor activity?

I run outside a good amount and always enjoy the scenery, even if it’s just streets and apartments (in my college town). Anything is better than the treadmill scenery.

Hiking too though! Nothing beats hiking a challenging trail and then reaching the top, stopping and admiring the beautiful landscape.

6. Who was your favorite teacher and why?

My favorite teacher was my freshman English teacher at App State, Ms. Peaches Hash. Aside from the coolest name I’ve ever heard and the brightest red hair I’ve ever laid eyes on, she had one of the best, most upbeat and enthusiastic personalities I’ve ever come across. Her continuous positive energy kept all her students focused on new and creative ideas to write about.

I bet she’d be proud of me now! 🙂

7. Do you own any pets?

Yes, my darling Hudson, a little 6 year old yorkie that I love dearly. It kills me to be away from him whilst at school. I got him the summer before my freshman year of high school after begging and pleading to my parents for a dog for two whole years. Yes, persuasive essays were involved. He will always be my little Hudson pup.

8. Most embarrassing moment in your life?

I don’t know if I can say a single most embarrassing moment, but it’s safe to say I’ve had my fair share.

9. Where are you from?

I’m from Fairfax, Virginia, right dab in the hustle and bustle of the Washington Metropolitan area, and have lived there my entire life. I grew up in a house about 1 mile from the house I currently live in. Drastic stuff, I know.

10. How much wood would a woodchuck chuck if a woodchuck could chuck wood?

It would depend on the amount and the quality of wood, as he would obviously be concerned with the nutrition factor of all this chucking. More information needed.

Nominations

I chose bloggers I follow that always seem to brighten my day with their blog posts, filled with inspiring new ideas and never any shortage of healthy enthusiasm. Keep it up!

Looking forward to stuffing your face for hours on end with Thanksgiving cuisine? You bet.

But then sitting around uncomfortable for hours afterward regretting that last bite of pecan pie? Probably not.

No fear, CHOWIDO is here! I think I may be able to help you out a bit, so we can both get through the holidays, healthy, happy and without an extra pound!

I’ve come up with 5 Tips for a Healthy Thanksgiving:

Lose the extra creams and butters. They simply are not necessary. Instead, get your flavors from natural oils and herbs for dinner dishes and other wholesome, natural ingredients (fruits, veggies, nuts, spices) for desserts.

Scrap the gravy. Gravy is made of flour, water and leftover turkey grease, so basically a heart attack in a ladle.

Take it upon yourself to veer away from the traditional, fattening holiday food and start new, healthier Thanksgiving traditions for you and your family. I promise you, you will be so happy you did.

Here are some healthy (mostly vegan) Thanksgiving recipes to give you some ideas and get ya thinkin’. Although the recipes don’t have to be vegan to be healthy, you can almost always count on vegan foods to be filled with nutrition. 🙂

I don’t know about you all, but as soon as Halloween was over, I was ready to start blasting some christmas jams. I always start way too early and wear myself out towards Christmas. I’m trying my best to pace myself this year…

I’m back home in Northern Virginia for the next 10 days to celebrate Thanksgiving with my family, as of yesterday night.

I have been anticipating this break more than any other. School has been demanding as always, but I also haven’t made a trip home this semester. Yes, that’s a full four months away from my mom, dad, brother and pup! Sad times.

It has never felt so good to be back in my house, surrounded by all the little things I’ve missed so much. It’s funny, when I come home from being at school, I always get so delightfully overwhelmed with the grand amount of space there is, compared to my crowded, little college apartment.

I know it’s been a shamefully long time since my last post, but I promise that I will make up for it with this break, and the next (looong winter break)!

For my diet, I’ve been staying disciplined as always. Of course, there have been a few exceptions to my perfect vegan diet as special occasions come up. For example, sometimes you just gotta have certain sweets…GNI (Girls Night In) Sweet Frog anyone? I’m sure most college girls can confirm this necessary. It’s that practical vegan in me coming out. Whoops.

Here’s a few foods I’ve had over the past few weeks or so that you’ve missed out on.

With the cold and flu season upon us, I just wanted to take this time to remind you all how important eating right is. Yes, eating healthy yields an attractive aesthetic, but more importantly, it maintains your well-being. And where would you be without your health? More than any other time of year, germs are being spread like wildfire from all the indoor activity. Eat right and stay well! I promise you it’s no myth.

Yeah, so I don’t know if you’ve ever heard of this guy, but I hear he’s relatively smart. If you don’t want to listen to me, maybe you should at least take it from him.

“But how on earth can I eat healthy when I will soon be surrounded by loads of decadent Thanksgiving and Christmas goodies?”

Don’t worry, I’ll help you out with that one in my next post. Your girl’s got you. 😉

Well, I’m off to finish up a Spanish project due tonight! That should be the last of my school work before I can be lazy and get a little Colleen-time in.

Today is the day four months ago that I started eating strictly plant-based (July 5, 2013).

4 months. 18 weeks. 124 days.

All vegan, all delicious, all the time.

Through out the past four months, I’ve learned a lot; a lot about myself, my self-discipline, my strengths, my weaknesses, and my potential.

Switching to a plant-based diet has allowed me to grow as an individual, allowing me to further develop my personal identity, discovering who I am and what I am passionate about. And isn’t that what college is for anyways? Bingo.

Since the switch, I have a much better idea of what career path I plan to pursue. If I can work for a company that is as passionate about leading a natural, wholesome, sustainable lifestyle as I am, I will be one happy girl.

Although I have not been blogging as regularly as I was able to over the summer, I promise you I have been continuing with my vegan fixings and workouts, with the addition of some weight-lifting into my routine (my latest favorite).

I did a vegan Q&A session in a past Veganniversary post, which I think was a hit, so why not carry out that tradition and give you another insider scoop on my plant-based lifestyle?

I know most of you are probably curious as to what I eat on a given day, so here goes.

Incorporate juicing into my daily routine (will require the purchase of a juicer)

Limit caffeine intake (coffee addict = yikes!)

Improve weight lifting skills (for strength & toning purposes)

Over the past few months, I’ve adapted to a college student vegan lifestyle, which is, let me tell you, a whole heck of a lot different than living at home in Northern Virginia with my family type of vegan lifestyle. I’ve accepted the term “practical vegan” as something I can live by, especially being in college. I’ve had my fair share of miserable unable-to-eat experiences at restaurants or at friends’ homes and realized they aren’t all that necessary. Of course I will 9 out of 10 times go out of my way to maintain my vegan diet, but if absolutely necessary, alternating to vegetarianism isn’t the worst thing in the world. If there is a sprinkle of cheese atop a salad I order, I won’t send it back.

I’ve also realized I’ve got to let myself indulge sometimes. Yes, there are definitely some indulgent vegan foods, but some of my all-time favorite foods are not plant-based. When it comes to Italian style pizza or chocolate desserts, every once in a while I think I can manage a little mozzarella or a little chocolate milk fat into my life.

If you miss these things so much, “why not just go back to eating meat, dairy and eggs” you ask?

As I’ve mentioned in the past, I recommend educating yourself on the reasoning behind plant-based eating. Start with these inspiring documentaries (all available on Netflix):

Read about some various individuals that switched to veganism and were shocked at the benefits they got out of it in this article by GentleWorld.

Being vegan is definitely something that makes me unique as a 20 year old college kid, but I love that about it. With the abundance of greasy, fat-filled, convenience foods that surround a college town, the temptation is always present, but that just makes sticking to my veganism for four months strong that much more rewarding. Sometimes, you just gotta stand and shout (even it’s in just in your head) “GO ME!” Today happens to be one of those days.

I even had a vegan-inspired halloween costume this year, Mother Nature. Here’s a pic of the roomies from this past weekend!

I hope this post gave you a little more insight into the amazingness that veganism is. We’re not just crazies that “don’t like” typical food in the American diet. Who doesn’t love that stuff? Vegans are normal people that simply vouch to give up certain things for their own health, well-being and the good of society. It’s all about priorities. Maybe you too will join the club. All the cool people are doing it…